An epicurean adventure to: Spain
We can all learn something from this chocolate basque cheesecake: Let your imperfections sparkle with unapologetic charm!
A burnt, sunken top that tells a story of bold flavours and sweet imperfections. Its charred surface, far from a mistake, is the heart of its beauty, adding a deep, toasted layer that only adds to its charm.
Basque cheesecake originates from the Basque Country in northern Spain, specifically from a restaurant called La Viña in the town of San Sebastián.
The menu says you can grab a slice of this iconic cheesecake for just 6 euros!
This version is a delicate blend of undeniably rich chocolate and a dreamily creamy interior, effortlessly elegant and beautifully indulgent. It's crustless and you don't need to bake it in a water bath.
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What's to love about this recipe?
- Easy recipe, just follow our simple step-by-step guide.
- No need to decorate, its rustic charm is beautiful just as it is.
- A luxurious, indulgent treat - a rich, dense, baked cheesecake.
- Great for showing off.
- No need for a water bath.
- Excellent dessert for Christmas topped with clusters of sparkly red cranberries.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Important
All ingredients for this cheesecake must be at room temperature before you begin. Don’t stress about the cream as we’ll be warming it briefly in the microwave.
Full-fat cream cheese
Please don't use low-fat or fat-free cream cheese. This cheesecake needs all the fat you can throw at it to be as rich and creamy as possible!
Make sure your cream cheese is at room temperature before you start - take it out of the fridge about an hour in advance.
Double cream
Double cream, or heavy cream, is the only way here.
It’s what gives this Basque cheesecake its luscious, melt-in-your-mouth texture. Anything less would compromise the rich, creamy indulgence we’re aiming for. So, don’t skimp.
Dark chocolate
Go for 70% dark chocolate. You need its strong flavour to stand up to all the heavy white dairy.
Cocoa powder
We’re firm believers in using high-quality cocoa powder.
If you can, opt for Dutch-processed, unsweetened cocoa powder for the best quality flavour. Otherwise, your regular cocoa powder will work just fine.
The baking tin
You’ll need an 8" (20cm) round baking tin that's at least 4" (10cm) deep. This height is essential for supporting the cheesecake’s tall structure.
You can use either a plain or a springform tin.
Step-by-step instructions
1. Preheat the oven to 200C/390F.
2. Cut a piece of baking paper so that it extends about 7cm (3") above the sides of the tin when lined.
3. Scrunch the paper into the tin, pressing it into the corners and fold the extra paper over the edges of the tin.
4. If the paper is unruly, place something heavy inside the tin to hold it down while you prepare the cheesecake.
5. Break the chocolate into small pieces and melt it in the microwave or over a double boiler until smooth and liquid. Set aside.
6. In the bowl of a stand mixer, combine the room-temperature cream cheese and white sugar. Use the paddle attachment (not the whisk) to beat the mixture until very smooth and creamy, at least 3 minutes.
7. Sift the cocoa powder into the bowl to avoid any rough granules and maintain the super smooth texture of the cheesecake.
8. Also add the vanilla extract and salt to the bowl.
9. Beat until well combined and smooth, about 1-2 minutes.
10. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
11. Pour the melted chocolate into the mixture and beat until fully combined.
12. Remove the bowl from the mixer and gently fold the mixture to ensure no ingredients are stuck at the bottom. Then return the bowl to the mixer.
13. Briefly warm the cream in the microwave until it's just warm (about 50°C), not hot. This should take around 1 minute, depending on your microwave.
14. With the mixer running on low, slowly pour in the lightly warmed cream, then beat for an additional 30 seconds to fully combine.
15. Pour the cheesecake mixture into the lined tin.
16. Smooth the top of the batter and give the tin a few gentle taps on the counter to release any air bubbles.
17. Bake in the preheated oven for 45-50 minutes. Check around 45 minutes: The edges should be firm and burnished, while the centre should still be quite jiggly.
18. Remove the cheesecake from the oven and let it cool for 10 minutes. Then, transfer it to the fridge and chill for at least 4 hours. Placing the cheesecake in the fridge soon after baking is crucial for its structure and texture.
Serving suggestions
We prefer our chocolate Basque cheesecake unadorned, but if you want to dress it up a bit, here are a few ideas:
- Chantilly whipped cream
- Mascarpone cream
- Fresh summer fruits
- Clusters of cranberries (for Christmas)
- Shaved chocolate
- Dusting of cocoa powder
- Edible flowers
- Caramel drizzle
- Fresh mint leaves
- Crushed nuts
- Chocolate shavings
- A sprinkle of sea salt
Storage suggestions
To store your chocolate Basque cheesecake, keep it in an airtight container in the fridge for up to 3 days.
For longer storage, you can freeze it. Simply wrap the cheesecake tightly in plastic wrap and foil to prevent freezer burn, then freeze for up to 2 months.
Thaw it in the fridge overnight before serving
More death-by-chocolate recipes
Chocolate orange cake (SUPER moist!)
Recipe
Chocolate Basque Burnt Cheesecake
Equipment
- 1 8" x 4" (20cm x 10cm) round baking tin - please note that this is a deep baking tin
Ingredients
- 300 grams (10.5oz) dark chocolate - broken into small chunks
- 750 grams (26.5oz) full-fat cream cheese - room temperature
- 160 grams (5.6oz) white sugar
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 5 large eggs - room temperature
- 400 millilitre (13.5 fl oz) double cream
Instructions
- Preheat the oven to 200C/390F.
- Cut a piece of baking paper so that it extends about 7cm (3") above the sides of the tin when lined.
- Scrunch the paper into the tin, pressing it into the corners and fold the extra paper over the edges of the tin.
- If the paper is unruly, place something heavy inside the tin to hold it down while you prepare the cheesecake.
- Break the chocolate into small pieces and melt it in the microwave or over a double boiler until smooth and liquid. Set aside.300 grams (10.5oz) dark chocolate
- In the bowl of a stand mixer, combine the room-temperature cream cheese and white sugar. Use the paddle attachment (not the whisk) to beat the mixture until very smooth and creamy, at least 3 minutes.750 grams (26.5oz) full-fat cream cheese, 160 grams (5.6oz) white sugar
- Sift the cocoa powder into the bowl to avoid any rough granules and maintain the super smooth texture of the cheesecake. Also add the vanilla extract and salt to the bowl.2 tablespoons cocoa powder, 2 teaspoons vanilla extract, ½ teaspoon salt
- Beat until well combined and smooth, about 1-2 minutes.
- Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.5 large eggs
- Pour the melted chocolate into the mixture and beat until fully combined.
- Remove the bowl from the mixer and gently fold the mixture to ensure no ingredients are stuck at the bottom. Then return the bowl to the mixer.
- Briefly warm the cream in the microwave until it's just warm (about 50°C), not hot. This should take around 1 minute, depending on your microwave.400 millilitre (13.5 fl oz) double cream
- With the mixer running on low, slowly pour in the lightly warmed cream, then beat for an additional 30 seconds to fully combine.
- Pour the cheesecake mixture into the lined tin.
- Smooth the top of the batter and give the tin a few gentle taps on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes. Check around 45 minutes: The edges should be firm and burnished, while the centre should still be quite jiggly.
- Remove the cheesecake from the oven and let it cool for 10 minutes. Then, immediately transfer it to the fridge and chill for at least 4 hours before slicing.Placing the cheesecake in the fridge soon after baking is crucial for its structure and texture.
Notes
Important
All ingredients for this cheesecake must be at room temperature before you begin. Don’t stress about the cream as we’ll be warming it briefly in the microwave.The baking tin
You’ll need an 8" (20cm) round baking tin that's at least 4" (10cm) deep. This height is essential for supporting the cheesecake’s tall structure. You can use either a plain or a springform tin.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Lorna says
Oh my! What a treat this cheesecake is! I find it gets better as the days go by. I'm planning on making it for the in laws next weekend and might actually do it on the Wednesday so it's nice and mature by Saturday - is that advisable?
Maretha Corbett says
Hey Lorna,
So pleased you enjoyed the cheesecake! If you are eating the cheesecake on Saturday I would advise making it on the Thursday - still plenty of time for 'improvement'. I agree with you though, it does get better with time!
Hope you have a lovely time with the in-laws 🙂